These soft mini heart-shaped chocolate chip cookies dipped in melted semisweet chocolate and topped with white, pink, and red sprinkles are perfect for Valentine's Day.
gluten + dairy free chocolate chip cookie doughlink in post
1bagdairy free semisweet chocolate chipssuggestions in post
⅓cgluten + dairy free sprinklessuggestion in post
Instructions
Preheat oven for cookie dough according to recipe/package directions.
Place silicone heart mold on a baking sheet. Fill each heart-shaped cavity ¾ full with cookie dough. Press dough down firmly into mold so there are no gaps.
Bake for 10 minutes if using my Soft Chocolate Chip recipe. Otherwise follow time suggested on prepackage guide. Keep in mind all cookie dough is different; you may need to increase the recommended baking time for these cookies because they are in the silicone mold.
Transfer the mold from the oven to a cooling rack. After cookies have completely cooled, gently loosen the edges of the mold and pop out. It's critical the cookies cool before removing from the mold.
Next melt dairy free chocolate chips in the microwave or over the stove top, stirring often.
While your chocolate melts, prepare sprinkles in a small bowl and set aside. Place large sheet of parchment paper on counter.
After chocolate has completely melted, dip half of the cookie in the chocolate and immediately add sprinkles. Place cookie on parchment paper to harden.
Keep cookies in an airtight container on the counter.